Description
A cozy, tomato-free vegetable soup packed with sweet potatoes and seasonal vegetables, finished with creamy plant milk.
Ingredients
Scale
- 1 tbsp olive oil
- 1/2 white onion (diced)
- 1 celery stalk (diced)
- 2 medium carrots (peeled, diced)
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 garlic cloves (minced)
- 2 medium sweet potatoes (peeled, diced)
- 1 cup broccoli (diced)
- 1/2 cup corn (fresh or frozen)
- 1 cup zucchini (diced)
- 2 cups vegetable broth
- 1/2 cup plant milk (or coconut milk)
- 1/8 tsp salt
- 1/8 tsp black pepper (optional)
- Fresh parsley (to garnish)
Instructions
- Drizzle olive oil in a large soup pot. On a low heat, saute diced onion, celery, and carrots for 4-5 minutes.
- Add garlic, dried thyme, dried parsley, diced sweet potatoes, broccoli, zucchini, and corn. Stir well and cook for 4-5 minutes.
- Pour in vegetable broth and bring to a boil. Reduce the heat, then pour in the plant milk. Cook the soup for 18-20 minutes until the vegetables are fork tender.
- Ladle about a third of the soup into a blender. Blend, then pour back into the soup pot and stir well.
- Ladle into bowls, garnish with fresh parsley, and enjoy!
Notes
Hot liquid in a blender needs ventilation; hold the lid with a towel and pulse slowly to avoid splatters.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg